Sweets For Every Occasion – Blog & Bakery

Category: Cake

There is just something about creamy, layered desserts that people just can’t get enough of…

This dessert was inspired by my Aunt Sheree, who described to me a dessert she had just made for a church luncheon. (She informed me that cook & serve pudding is way better than just the instant.) I thought I would give her version a try, and served it at my church too. Well, I could barely get a picture before they devoured it. Layered desserts always seem to do well with crowds. They’re easy to make, but impressive to look at…..not to mention it’s delicious. I promise if you take this to a summer cook-out, it will be a huge hit!!

Here’s My Notes:

1)When you’re using cook & serve pudding make sure you use it right away. As the pudding cools, it will form a skin on the top— so layer immediately.

2)I decided to top my dessert with fresh strawberries, but mini Oreos would be cute too.

3)I crushed my oreo cookies in my food processor to crumbs. You can just crush them up in a plastic Zip-loc bag.

4)I wanted to put my dessert in a punch bowl, but they were all too big…so i just went with a trifle dish. But if you really want to feed a crowd you could easily double this recipe and serve it in a huge punch bowl.

5)This dessert is perfect to make in advance.

Chocolate Punch Bowl Dessert

Ingredients:

•1 (18.3 oz) package brownie mix

•1 (8 oz) package cream cheese

•1 1/2 cups powdered sugar

•1/2 cup sugar

•1 1/2 cups heavy cream

•1 teaspoon vanilla

•1 (3.4 oz) cook & serve chocolate pudding

•1 (14.3 oz) package oreo cookies (crushed)

🍓 Strawberries, halved

Directions:

Prepare and bake the brownie mix according to the package directions; allow to cool completely before cutting into cubes.

In the bowl of a stand mixer cream together the cream cheese and sugars until smooth; transfer to another bowl. In the same stand mixer bowl whip the heavy cream and vanilla until light and fluffy. Add the cream cheese – sugar mixture to the whipped cream; beat together for about 5 minutes on high speed.

Prepare the cook & serve pudding according to package directions.

Assembly

It’s finally time to layer the chocolate masterpiece! Begin with a brownie layer… next, a generous layer of cream…then pudding… and finally crushed oreos. Continue this process til u fill the bowl. Chill for at least two hours before serving. I suggest making it the night before and chilling it overnight. I topped my dessert with halved strawberries, but garnish however you desire. Enjoy! 🍓

At Christmas time, haystack candy is often made and given out as gifts to family and friends. But if you’re like me…. you want to enjoy it year round. Here is a way to make it springtime appropriate. How cute would it be to receive these in your Easter basket 🐣

Here’s My Notes:

1)When I was at the store getting my Chow Mein noodles there were two options: a 12 ounce bag of noodles & a 5 ounces can of noodles. Since this was my first time making this candy, I wasn’t sure which to get. Thanks to this kind lady behind me in the check-out line for informing me that it doesn’t matter which one to use…..they’re the same. I used the can because it was already weighed out.

2) You can use whatever egg shaped candy you like. I used Peanut Butter M&M’s candy.

🌷 Easter Egg Nest Candy 🌷

Yields: 10 nest candies

Ingredients:

1 (12oz.) package butterscotch chips

1 (5oz.) can Chow Mein noodles

Egg shaped candy, such as M&M’s

Directions:

In a large glass bowl melt the butterscotch chips in the microwave, it took about two minutes to completely melt. Add the Chow Mein noodles to the bowl of melted butterscotch chips and stir to completely coat the noodles. Scoop out the candy onto parchment paper to form little monds. Press a few eggs in the center to create a little nest. Allow the candy to harden completely. Enjoy !﻿

I have nothing against using cake mixes, even though I do add to them. They are perfect for when you’re in a pinch and need a dessert…quick. By adding a few extra ingredients you’ll have a deliciously, moist cake that will impress anyone.

There is one thing about making cream cheese frosting…you need quite a bit of sifted powdered sugar, which takes time to do. So I add a can of store-bought cream cheese frosting to a quick batch of my buttercream, it’s the perfect semi-homemade alternative. To frost this cake fast and neatly, use a disposable piping bag fitted with a 1M open star tip. Then fill the piping bag with the frosting, and pipe dollops on each cake layer as you stack the cake. Finish the top with a healthy amount of cute sprinkles, and it’s as easy as that!

Here’s My Notes:

1)Buttermilk is a staple in my fridge, it’s a must-have for me, but feel free to use regular milk.

2)This cake is perfect to make ahead, you can bake it the night before you plan to serve…super stress free.

3)I baked my cake in three 6-inch cake pans, you can totally bake it in two 9-inch cake pans. Bake in a preheated oven for 25-30 minutes, or until when you press the cake lightly it springs back.

Red Velvet Cake with Quick Cream Cheese Frosting

Yields: one 6-inch three layer cake or one 9-inch two layer cake

Ingredients

Cake:

1 (18.25oz.) red velvet cake mix

3 eggs

1/3 cup butter, melted

1 1/4 cup milk or buttermilk

2 teaspoons vanilla

Frosting:

1 (16oz.) can cream cheese frosting

1 cup (2 sticks) butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla

Cute Sprinkles

Directions

Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper and spray with non-stick cooking spray.

In a mixing bowl, beat all the cake ingredients together with a hand mixer for about 3-4 minutes or until fully combined.

Divide batter evenly between the prepared cake pans. Bake in preheated oven for 30-35 minutes or until when you lightly press the top it springs back. Allow the cake layers to cool in the pans for about 10 minutes before turning them out onto a wire cooling rack to cool completely.

While the cake layers are cooling, prepare the frosting: In the bowl of a stand mixer fitted with a pattle attachment, cream together the can of frosting, butter, and sifted powdered sugar for about 5 minutes or until creamy and smooth. Beat in the vanilla. Place the prepared frosting in a piping bag fitted with a 1M piping tip.

Assembly

Once the cake has completely cooled, frost the cake one layer at a time by piping dollops over the top of each layer. Finish the cake with sprinkles. Enjoy ! 💘

This cake was inspired by an amazing English Trifle that our family friend, Ms. Wendy makes at special occasions. She assembles it in a huge glass punch bowl…layers of cubed pound cake…bright fruit that peeks out on the sides of the glass…and creamy, homemade custard. Then everything is topped off with a layer of freshly whipped cream. For finishing touches, she dots the edges with maraschino cherries & shaved dark chocolate….a show stopper to say the least.

I thought a toned down version of Ms. Wendy’s trifle would make a perfect birthday cake for my friend Zachary, who likes light and simple desserts.

I kept things really easy to make. Instead of making pound cake, I used a boxed cake mix. I didn’t even whip up my cream, two tubes of Cool Whip did the trick. I was worried about the fruit not being in season but they were fine. Everyone enjoyed it and described it as “deliciously fresh”.

Here’s My Notes:

1)As I mentioned, I was worried about the fresh fruit being tart because of it not being in season. If your fruit isn’t sweet, place it in a strainer over a bowl and sprinkle it with a little powdered sugar. Place in the fridge for about 30 minutes for the fruit to marinate.

2) Use whatever fruit you like or what is available to you.

3)Ms.Wendy sprinkles a brandy syrup over the cubed pound cake. I brushed each of my cake layers with a brandy simple syrup. This is totally optional. Also, you can sprinkle shaved chocolate over the top of the cake like Ms. Wendy does on her trifle.

4)Zachary’s cake was a huge four layer 10-inch cake, I used two cake mixes and two tubes of Cool Whip, I’m writing the recipe for a normal sized cake. But this recipe can be easily doubled.Winter Fruit Shortcake Birthday Cake

While the cake is cooling, prepare the whipped frosting: In the bowl of a stand mixer cream the softened cream cheese and sugars together using the whisk attachment; beat for 3-4 minutes. Add in the Cool Whip and vanilla; beat for another minute. Place in the fridge to chill.﻿

To make the brandy simple syrup: Place the sugar and water in a small saucepan over medium heat. Bring to a simmer. Remove from the heat, add in brandy.

Assembly:

Place one layer of cake on a serving plate. Brush the layer with brandy syrup. Next spread a layer of whipped frosting. Then evenly place sliced fruit over top of frosting; continue this process with the next two layers. For the top, you can pipe a few swirls using a Wilton 1M piping tip, then place a cherry on top of each swirl. Finish with a sprinkling of shaved chocolate or cute sprinkles; totally optional. Enjoy !

I’ve had my share of chocolate cake, but there is nothing like a decadent, rich flourless chocolate cake. It literally melts. in. your. mouth….I can not get enough of it.

The sauce on it’s own is amazing. Put it on ice-cream or drizzle it on pecan pie…the possibilities are endless.

Here’s My Notes:

1)I like this cake a little undercooked, I only cooked it for 25 minutes. It sets as it cools. If you want it a little more on the done side cook for an additional 5-7 minutes.

2) I served each guest with a little chocolate sauce and a small scoop of ice-cream on the side. I scooped my ice-cream with a 1.5 Tablespoons cookie scoop. I also ate this in a mug with a bit of cake on the bottom then a regular scoop of ice-cream and a enormous drizzle of chocolate glaze….delicious.

3)This cake could not be more easy to make, plus you can make it in one bowl and no mixers. The sauce is super easy to put together as well. I store my leftovers in the fridge and warm it up in the microwave as needed.

Flourless Chocolate Cake with Espresso Chocolate Sauce {Gluten-Free}

Yields: 1 layer 8-inch cake; 8 serving

Ingredients:

Cakes

1 cup semi-sweet chocolate chips

1/2 cup butter

3/4 cup sugar

Pinch of salt

1 teaspoon vanilla

3 eggs

1/2 cup cocoa powder, I only use Hershey cocoa powder

1 teaspoon instant coffee granules

Sauce

3oz. semi-sweet chocolate chips

1 1/2 Tablespoons butter

1 teaspoon vanilla

1/3 cup sugar

1/3 cup heavy cream

1/2 Tablespoon instant coffee granules

1/4 teaspoon salt

Ice-Cream, for serving

Directions

Preheat oven to 375 degrees F. Line a 8-inch springform pan with parchment paper and spray with non-stick cooking spray.

In a large mixing bowl, melt chocolate chips and butter together in the microwave in 30 second intervals, stirring in between. (My chocolate was melted after three intervals)

Add to the melted chocolate mixture, sugar , salt, vanilla, cocoa, and coffee granules. Add in eggs one at a time; mixing well after each addition.

Pour batter into prepared pan and bake in preheated oven for 25 minutes. Let cake cool in pan for about 10 minutes before removing and transferring to a serving plate.

While cake is cooling prepare the chocolate sauce: Place the chocolate chips and butter in a medium sized mixing bowl. In a small saucepan bring sugar, heavy cream, salt, and coffee granules to a simmer, stirring to dissolve the sugar. Once the sugar is dissolved pour it over the chocolate chips and butter, whisking until smooth. Pour leftover sauce in a mason jar and store﻿ in the fridge.

Assembly:

When the cake has cooled completely dust the top with powdered sugar. Serve the cake with warm chocolate sauce and ice-cream. Enjoy !

I know how busy the Christmas season can be. Sometimes you just don’t have the time to make an elaborate cake for every Christmas party or Holiday get-together you attend. Here is a cake recipe that is deliciously, decadent and impressive looking, while being super easy to make.

The frosting is absolutely my favorite part about this cake! I had never seen a chocolate frosting recipe like it before… it definitely caught my attention. It’s a perfect blend of chocolate buttercream and fudge frosting. The texture is velvety and will melt in your mouth. I did have a catastrophe some trouble piping it though. I didn’t thoroughly melt my chocolate, I had a few tiny pieces of chocolate that would get in my piping tip and prevent me from piping. Make sure you melt your chocolate well, BUT be careful not to burn it.

2)As I mentioned before, melt your chocolate thoroughly. I melted my chocolate in 1 minute intervals with a 30 second rest. As the recipe I followed states, you want the chocolate to be completely melted without allowing it to get hot.

3)I did weigh my chocolate on a kitchen scale, I used a mixture of chips and chopped chocolate. Make sure you finely chop your chocolate, I didn’t chop mine finely enough.﻿Easy Chocolate Cake with Fudge Buttercream Frosting

Preheat oven to 350 degrees F. Spray three 9-inch cake pans with non-stick cooking spray and line with parchment paper.

In a large mixing bowl, beat all the cake ingredients (except for chocolate chips) using a hand-held mixer. Then fold in the mini chocolate chips with a spatula. Divide batter between the three cake pans. Bake in preheated oven for 22-25 minutes or until toothpick inserted comes out clean. Let the cake layers cool for 10 minutes in their pans before turning them out onto a cooling rack to cool completely.

While the cake layers are cooling, prepare the frosting: Place the chopped chocolate in a large mixing bowl. Melt chocolate in the microwave for 1 minute and then allow it to sit for 30 seconds, then stir. Continue to repeat this process until the chocolate is melted, cooking for 1 minute, then 30 seconds rest, stir. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter, sweetened condensed milk, heavy cream, and vanilla on medium speed until light and fluffy, this will take about 5 minutes.
Sift together the powdered sugar and cocoa powder and then slowly add to the creamed butter, beat well after each addition.

Then, add in the cooled melted chocolate and beat on high speed until smooth and completely combined, scraping the bowl as needed. Place the frosting in the refrigerator﻿ for about 10 minutes and then beat it again before frosting the cake.

Assembly:

Once the cake layers are completely cooled, frost the cake layers generous with frosting. You can pipe cute dollops on the top using a French tip and then sprinkle the top with mini chocolate chips. Enjoy ! ﻿

The filling for this cobbler isn’t really sweet, which makes it the perfect foundation for an easy summer dessert. The crumble adds a sweet crunch….I think it’s my favorite part of this dessert. I ground my oats for a smoother texture, but still keeping the nutty flavor the oats give.

I knew when I was making this cobbler that a bourbon sauce would top it off nicely. Add a few scoops of ice-cream, some toasted pecans, and you have the perfect summer sundae.

Here’s My Notes

1)I used an 8-inch cast iron skillet to bake my cobbler. If you don’t have one, you could use a 9-inch square baking dish.

2)I know that making caramel can be intimidating, but it’s really simple. Keep your eye on it to make sure it doesn’t burn. Make sure your heavy cream sits out before adding it in. I sometimes place my heavy cream in the microwave for about 20-25 seconds…just enough to get the chill off.

3)I used two cups of fresh peaches and two cups frozen, because that’s just what I had on hand.

4)I use Evan Williams Kentucky Bourbon Whiskey…. it’s one of the cheapest.

5) You can serve this cobbler as soon as it comes out of the oven, or let it cool to room temperature.

Now prepare the crumble…add the flour and oats to a blender, and blend until oats are ground into a flour. Add in sugar and salt and pulse. Transfer to a large mixing bowl. Cut cold butter into small cubes and add to bowl. Use a pastry blender or a fork to blend butter into the dry ingredients. Continue to blend until the mixture resembles course crumbs. Add in the heavy cream and mix until just combined.

Sprinkle crumble evenly over the top of the filling in the skillet. Place the cast iron on a baking sheet and bake in preheated oven for 30-40 minutes, or until the fruit filling is bubbling around the edges and the top is a golden color.

While the cobbler is baking, prepare the bourbon sauce…simmer the sugar and the water on medium heat for about 12-15 minutes, or until it reaches a deep amber color. Watch very closely so that it doesn’t burn. DO NOT stir the pan. You can swirl the pan,but be very careful.

Once it has turned a deep amber color remove the pan from the heat and slowly, very slowly add in the room temperature heavy cream, stirring vigorously while you pour… it will be very hot.

Add in about 1/4 teaspoon of salt. Allow the sauce to cool a little before adding the bourbon.

Transfer the sauce to a mason jar and store in the refrigerator.

Once the cobbler has finished baking, you can serve it right away! Top with a few scoops of ice cream, a generous drizzle of bourbon caramel sauce, and a sprinkling of toasted pecans. Enjoy!

Pig Pickin’ Cake is normally served here in the South at barbeques, family gatherings, and church potlucks. So for our Memorial Day barbeque we had ribs, potato salad, baked beans, and hush puppies. To round out this meal, I knew this southern classic would be a great addition. This Pig Pickin’ Cake is the ideal dessert for this summer…. the whipped pineapple frosting makes the cake light and refreshing. ﻿

Here’s My Notes:

1)If you want to make this cake more travel-friendly, bake it in a 9×13-inch baking dish for 25-30.

Preheat oven to 350 degrees and spray three 9-inch cake pans with non-stick cooking spray and line with parchment paper.

Mix together yellow cake mix, the entire can of mandarin oranges, oil, and eggs in a large mixing bowl with a handheld mixer. Divide batter between prepare cake pans and bake in preheated oven for 20-25 minutes.

Cool cake layers completely on a wire rack.

While the cake layers are cooling prepare frosting. Blend together the instant pudding and crushed pineapple, let sit for 5 minutes. Gently fold in the whipped topping.

Assembly

Spread frosting between cake layers, and frost the sides and top of cake. Store any leftovers in the fridge.

Do you have kids who are dying to get in the kitchen? This recipe is the perfect one to get your kids involved…no oven required.

Emma adding cute sprinkles to her waffle.

This recipe is so easy that my little eight year old friend Emma helped make these chocolate waffles. We used a cake mix to keep everything simple and the glaze is nothing to whip up. We didn’t even pull out a mixer for the batter, just mixed it by hand. Even with these waffles being super simple to make they got rave reviews…easy and delicious.

Here’s my Notes

1)You can use any topping for these waffles, we used sprinkles and whipped cream but the possibility are endless.

3)Depending on how thick you want your glaze add more milk if u want a thinner glaze.

Chocolate Waffles with Buttercream Glaze {Easy Cake Mix Recipe}

Yields: 7 waffles

Ingredients

1 (16.5 oz) package chocolate cake mix

1 cup water

1/3 cup oil

3 eggs

1/2 cup semi-sweet chocolate chips

2 cups powdered sugar, sifted

4 Tablespoons melted butter

1/2 teaspoon vanilla

1/4 teaspoon salt

2 Tablespoons milk

Directions

Mix together the cake mix, water, oil, and eggs. Mix in chocolate chips. Once you’ve prepared your batter preheat waffle iron and spray with non-stick cooking spray. Using a ladle fill waffle iron with batter, being careful not to over fill. Cook waffles for about 3-4 minutes.

Once all the waffles are cooked prepare the glaze. Combine powdered sugar, melted butter, vanilla, and salt.

Assembly

Dip waffles into glaze and place on a wire cooling rack. Once all the waffles are glazed top with desired topping. Enjoy !

I’m about to change your mind about having bacon and eggs for breakfast… My friend Rachel came up with the brilliant idea of putting our favorite brown sugar frosting on waffles, and together we created these Banana-Carrot Cake Waffles. Each waffle is topped with warm maple syrup and sliced bananas. The top has a healthy layer of brown sugar frosting. Enjoy these waffles for breakfast or even dessert.

Here’s my Notes

1)This is best served immediately.

2)You can use pancake syrup or real maple syrup, whichever one you prefer.

Start by blooming the spices in butter: Heat the 4 Tablespoons of butter in skillet over medium heat until melted. Continue to cook, swirling pan constantly, until butter is light brown and has a faint nutty aroma, 2-4 minutes. Add cinnamon and freshly grated nutmeg and continue to cook for about 15 seconds, swirling pan constantly. Remove from heat and cool.

While the melted butter is cooling start the batter: Combine the sifted flour, salt, brown sugar, and baking soda. Mix together the buttermilk and egg yolks. Slowly stir in spiced butter and vanilla. Stir the wet ingredients into dry ingredients. Beat the egg whites in a separate mixing bowl with a hand held mixer until they hold soft peaks. Gently fold the whipped egg whites into batter. Add carrots, gently combine.

Preheat waffle iron and spray well with non-stick cooking spray. Spread a ladleful of batter into waffle iron and cook waffle until done, about 3-5 minutes. Spray iron with non-stick cooking spray between waffles.

Once you have finished cooking your waffles and preparing the frosting, it’s time for assembly: Place a waffle on serving dish, drizzle waffle with some maple syrup that has been warmed. Then place a few slices of banana over top, continue until you use all the waffles. Top the last waffle with brown sugar frosting, sprinkle with pecans (if using). Enjoy immediately !